Gochujang (Korean red pepper paste) stew
Gochujuang stew (or jjigae) is a traditional Korean dish that is flavorful, comforting, and just a little bit spicy pot of stew! It’s a great meal for those chilly nights when you need something to warm you up from the inside out.
Jump to Recipe
Tips for Gochujang Stew
Customize the Protein
You can use any protein you like—beef, pork, chicken, canned tuna, or even tofu. The tofu will soak up all the delicious gochujang flavor!
Add More Vegetables
Feel free to add more vegetables to the stew like mushrooms, bok choy, or napa cabbage for extra flavor and texture.
Adjust the Spice
Reduce the amount of gochujang and gochugaru (Korean red pepper flakes) or use mild gochujang for less spice. You can always add more gochugaru (Korean red pepper flakes) if you want it spicier! Adding more gochujang (Korean red pepper paste) can make the stew taste sweeter
Serve with Banchan
For a true Korean meal, serve your gochujang stew with a few side dishes, or banchan, like kimchi, pickled radishes, or a small salad. And of course, enjoy it with a bowl of rice!
Gochujang Jjigae
Ingredients
- 4 cups water Add more if needed
- 1/2 – 1 lb Pork belly Can use any kind of meat: beef, chicken, tuna, etc
- 1 case Firm tofu
Seasoning
- 2 tsp Doenjang or Korean fermented soybean paste Cannot use miso
- 3 tbsp Gochujang or Korean red pepper paste Add more if needed
- 2-3 tbsp Soup soy sauce Can use regular soy sauce
- 1 tbsp Fish sauce
- 1/2-2 tsp sugar Start little and add more if needed
- 1/2 spoon Mirin Optional. Skip it if pork isn't used. It helps to get rid of the porky smell
- 2 tbsp Gochugaru (Korean red pepper flakes) Add more for extra spice!
- 1 tsp sesame oil
Vegetables
- 1 zuchinni, sliced Slice them about 1-2" thick
- 1/2 Onion, sliced
- 1 tbsp Minced garlic
- 1 stalk Green onion, chopped
- 1 Red chili Optional for extra spice
- 1 Potato, peeled and roughly chopped Helps thicken the stew
Instructions
- Slice the pork and mix it with mirin in a bowl. Skip the mirin if pork isn't used1/2 – 1 lb Pork belly, 1/2 spoon Mirin
- Add it to a pan and cook until slightly brown
- Add onions, green onions, and minced garlic, and cook until the pork is cooked or brown1/2 Onion, sliced, 1 stalk Green onion, chopped, 1 tbsp Minced garlic
- Add gochugaru (Korean red pepper flakes), gochujang (Korean red pepper paste), Doenjang (Korean fermented soybean paste). Stir until meat is well-coasted2 tsp Doenjang or Korean fermented soybean paste, 2 tbsp Gochugaru (Korean red pepper flakes), 3 tbsp Gochujang or Korean red pepper paste
- Pour in water, sugar, fish sauce, and soup soy sauce4 cups water, 2-3 tbsp Soup soy sauce, 1/2-2 tsp sugar, 1 tbsp Fish sauce
- Add chopped potatoes and bring it to a boil. Then simmer for 20 minutes on medium to medium-low heat1 Potato, peeled and roughly chopped
- Strain out any floating fat. If you strain too much minced garlic or gochugaru, add more
- Add zuchinni, tofu, red chili (optional), and sesame oil. Cook for another 10 minutes1 case Firm tofu, 1 tsp sesame oil, 1 zuchinni, sliced, 1 Red chili
- Enjoy it with a bowl of rice!
